Southern collard greens are a popular dish in Southern U.S. cuisine, known for their hearty and flavorful greens. They’re typically cooked with smoked meat (like ham hocks, bacon, or turkey) and seasoned with things like garlic, onion, and vinegar to give them that signature deep, savory flavor. Collard greens are often served as a side dish with cornbread, fried chicken, or other Southern staples.
Here’s a basic recipe for making Southern collard greens:
Ingredients:
- 1 bunch of collard greens (about 2 lbs)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3-4 cloves of garlic, minced
- 1-2 smoked ham hocks (or a few slices of bacon for a more accessible version)
- 4 cups chicken broth (or water, if you prefer)
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar (optional, to balance the bitterness)
- Salt and black pepper to taste
- Red pepper flakes (optional, for heat)
Instructions:
- Prep the collard greens:
- Wash the greens thoroughly to remove any grit.
- Cut out the tough stems from the leaves and roughly chop the leaves into bite-sized pieces.
- Cook the aromatics:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes, being careful not to burn it.
- Cook the meat (if using):
- Add the ham hocks or bacon to the pot. If using ham hocks, let them brown a bit for flavor.
- Simmer:
- Pour in the chicken broth (or water) and bring to a simmer.
- Add the vinegar, sugar, and any seasonings like salt, pepper, and red pepper flakes. Stir to combine.
- Add the greens:
- Add the collard greens to the pot in batches, stirring them into the liquid until they start to wilt. Don’t worry if they don’t all fit at once—they’ll shrink down.
- Cook the collard greens:
- Once all the greens are in the pot, cover it and let it simmer on low heat for about 1-1.5 hours, stirring occasionally.
- The greens should be tender and flavorful when done. Taste and adjust seasoning with more salt, pepper, or vinegar as needed.
- Serve:
- Serve hot, with some cornbread on the side to soak up all the delicious broth!
Collard greens have a nice balance of savory, smoky, and slightly tangy flavors, and they’re a great addition to any Southern meal. Would you give it a try, or are you just curious about the dish?
